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Panzanella Salad Recipe

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An Italian classic combining the great flavors of olive oil, tomatoes, and garlic.

Panzanella Salad Recipe (+)

Directions

Preheat oven to 375Â°.
Remove crusts from bread and cut into 1/2 inch cubes.
Melt butter in a large skillet until it foams. Add garlic, cook until fragrant (30 seconds to 1 minute). Add bread cubes and toss to coat with butter. Season with salt and pepper to taste and place on a baking sheet; toast in oven until crispy (5-10 minutes).
While croutons are toasting, mix all other ingredients, except for cheese, in a large bowl. Add croutons, toss. Add parmesean cheese and stir. Sprinkle more cheese on top, if desired.
Can be served on a platter or with large lettuce leaves on individual salad plates.

Prep Time: 25 minutes

Cook Time: 10 minutes

Ingredients

		CROUTON INGREDIENTS
-		1/2 cup unsalted butter
-		1 tablespoon garlic, minced
-		6 cups day old bread--preferably a French or Italian loaf
		salt and pepper to taste

		SALAD INGREDIENTS
-		2 pounds tomatoes, diced
-		1/4 cup red onion, minced
-		2 teaspoons garlic, minced
-		1/2 cup olive oil
-		2 tablespoons lemon juice
-		2 tablespoons fresh basil leaves, chopped
-		1 tablespoon fresh tarragon leaves, chopped
-		1 teaspoon kosher salt
		fresh ground black pepper to taste
-		1/2 cup parmesan cheese

Panzanella Salad recipe - Ratings & Reviews

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Submitted by: J Robinson
Date: 2007/12/18

"We brought this recipe to a dinner party and it was a hit. Some individuals at the party were gluten free, so we used a thicker gluten free bread. The thickness of the bread really worked well to absorb the great flavors of the dish itself!"

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